How to make Pu 'er cooked tea?

Question 1: How to make Pu 'er tea? Traditional soaking method of Pu 'er tea

Note: Pu 'er tea refers to the aged Er with mature tea body and no mildew.

? Leaf tea is hot, bud tea is cold.

In order to brew the right tea flavor, the temperature should be raised as much as possible. If it is bud tea (such as tender tea), it is likely to produce astringency at high temperature. Therefore, when boiling water, the fine water is high, and the temperature can naturally drop a little. For other er with few leaves or buds, please raise the temperature as much as possible in general environment, and then make a suitable fragrance. After soaking, it should be fixed in a certain temperature range for brewing. (Note: This is the first bubble or

The second bubble, the warming effect of forcing the fragrance to emit)

? Selection of pot

It's better to choose a pot with strong continuous temperature, and it will be better if it is a little bigger (about two or three times bigger than when drinking oolong)

. The reason is that the brewing after the first and second brewing should be carried out in the bubble room as far as possible, so the teapot has poor thermal insulation and is easy to cause a large temperature difference. Therefore, the ratio of the wall thickness of the teapot to the opening of the lid should not be too large. In addition, it is best to make the water from the teapot smooth. Sometimes too much Chata is put in, and the boiling water needs to be poured out immediately, so the pot that doesn't come out quickly enough will affect the control ability of the pot holder. Some people say "clay pot" is better. I used a clay pot, which is really good. I can make a reference.

? Performance of pot

Since the pot was mentioned in the previous paragraph, let's talk about the benefits of the pot by the way. Generally, there are three kinds of Er-soaking pots, cups or tea girls (or porcelain pots), only pots are not porcelain. For delicate fragrance, flexible lasting appeal, low astringency, low acidity and light bitterness, it is suggested to use porcelain (such as Nentuo or Yun Jian), but because of the continuous temperature, the taste is different from that brewed in a pot. Ordinary old Er, if soaked in a pot, will usually reduce some unpleasant feelings, such as astringency, bitterness, anger, tannin, acid and so on. If the new pot is soaked frequently, it can be cultivated in about half a year. The developed pot will taste better when brewed. Of course, there is a bigger difference between an er pot that has been used for more than four or five years (some substances will be reduced) and a cover cup (all tea leaves will be used up). This is my experience, but because of the porosity of teapot, I have heard it before. You can ask people in the pot industry for details.

? Special effect of boiling soup in pot

Generally speaking, the water in the first bubble is drained, and there is a part of water left in the second bubble, about one tenth (this is the situation that the second bubble washes away the fragrance). If the third bubble can wash out the fragrance, leave some water in the pot of the third bubble. If you are really old enough, you don't need to open the lid. Strictly speaking, you shouldn't open the lid. Well, it will be a little astringent, sour and so on. Pour out the second bubble, leave some water in the pot, open the lid for about half a minute to one minute and then close the lid; For Er with severe astringency, bitterness and sour taste, open the lid. When there is no steam in the spout, press the kettle body with your fingers. If the temperature is not too hot, you can touch it with your fingers for more than five seconds, and then cover the kettle. Leave some water in the pot, mainly to dissolve the brewed things in the water; The temperature should be controlled well, because this is the main brewing. The time to stop the pot is the time for brewing (soaking tea leaves), so it is necessary to control this time (if the temperature is set higher, you need to be afraid) before the tea soup will show its proper flavor. So, unless there is too much tea and the temperature is too high, don't make the next one right away.

? Timely soup

Take the second bubble for example. The third bubble is used to boil water, unless it needs high temperature, anyway. When soaking, you can use a white porcelain spoon to see the color of the soup, and the color can be almost poured out. You can usually see the color when you pour it out. Wait a little longer when the color is not enough, but shake the pot slightly when pouring out (the concentration may be uneven). After that, the situation is similar to the third bubble.

? Tea quantity

As for the amount of tea, the amount of tea is different because of different teas. Try to make tea several times before you know how much tea to put. For ordinary seven cakes and tea bricks, the amount of tea can be about a quarter of the pot capacity. Tuocha, less. Loose tea is extreme. You should try it yourself. If one or two people drink it, the amount of tea can be less. This seems a bit "* * *", so I will talk about the basic principles: if you buy enough tea, it is easier to present flavor, but some defects are easy to bubble out, so you need to concentrate on soaking; Buy less tea, don't put too much spirits when making tea, even if the temperature and soaking time are not much different, you can barely accept it; It is not easy to present flavor when the amount of tea is insufficient, but it is best to reduce the amount of tea once or so when chatting with friends, and it doesn't matter if you forget to pour the tea when chatting.

? ;

Question 2: How to brew Pu 'er tea correctly Pu 'er tea is one of the most brewing methods and the simplest operation among all kinds of tea.

There are only two basic elements to make a cup of Pu 'er tea: 1, water temperature-boiling water; 2, tea soaking time

Water temperature: The water temperature of Pu 'er tea should be controlled at 100℃. Is it easy? Unlike Longjing, which is 85℃, Biluochun, which is 75℃, which is difficult to control, Pu 'er tea can be boiled completely.

Tea soaking time: the first and second courses are discarded, and the third course is used for drinking, but the soaking time of the third course can be shorter, such as 10-20 seconds, and the soaking time of the fourth course is slightly longer than that of the third course, such as 30-40 seconds, and so on. The weaker the tea concentration, the longer the soaking time can be.

Specific steps:

1. Put Pu 'er tea leaves in a filter cup, 5- 10g (depending on the intensity of drinking tea, put more when it is strong and less when it is weak);

2. Pour boiling water into the filter cup and cover the tea leaves;

3. After a while, take out the filter cup and discard the first sip of tea;

4. Repeat steps 2 and 3 to discard the second tea;

5. Inject boiling water for the third time, cover the tea leaves, cover the cup and let it stand for about 20 seconds;

5. Open the lid upside down, take out the filter cup and drip the tea juice slightly. As for the inside of the lid.

6. Well, a cup of fragrant Pu 'er tea is ready.

7. Don't forget to filter the tea in the cup while enjoying it, and don't throw it away. Pu 'er is very resistant to foam. After drinking the first cup, you can put the filter cup back into the teacup, fill it with water, cover it and let it stand for a while. The second cup of Pu 'er is ready again.

Question 3: How to make Pu 'er tea? What is the effect of Pu 'er tea brewing?

1, Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can prevent the tea soup from being too strong. Suggested materials should be clay pots and teapots.

2. Brewing amount of Pu 'er tea: When brewing Pu 'er tea, the amount of tea leaves accounts for about 20% of the pot body. After the tea bricks and cakes are separated, they are exposed in the air for 2 weeks, and then the taste is better.

3. Brewing Pu 'er tea: It is an essential process to brew Pu 'er tea with hot water first. Because good aged Pu 'er tea should be stored for at least ten years, it may contain some dust. The hot water for making tea for the first time can not only awaken the taste of tea, but also wash away the impurities in tea together. The first brewing speed should be fast, as long as the tea leaves can be washed clean, and it is not necessary to bubble out its taste; After the second time, you can decide the choice of shading according to your personal preference. Pu 'er tea is full of fragrance even if it is cold. It can be herbal tea in summer and can be drunk after being chilled.

4. When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old flavor gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum.

5. Pu 'er tea needs to be tasted carefully to get its true charm. Although the entrance of the tea soup is a little bitter, when the tea soup stays in your throat for a while, you can feel the tea soup seeping through your teeth, seeping into your gums, being produced by the root of your tongue and being sent back to your tongue. At this time, the fragrance is overflowing, and the nectar "produces saliva", which is refreshing and the body fluid overflows. This is tea tasting.

Advantages of Pu 'er tea

First, Pu 'er tea is mild and does not hurt the stomach. Modern people have a stressful life, great pressure, common stomach diseases, deficiency of qi and blood, and abnormal diet. Generally speaking, for tea lovers, light fermented tea really has the scruples of "unbearable lightness".

2. Pu 'er tea is a healthy drink with scientific basis. Modern people "make money with their lives" abound. After the anti-cancer and health-care function of Pu 'er tea was confirmed by the medical profession, the concept of "keeping a long life with little money" not only strengthened the belief of tea lovers, but also attracted many new tea friends. In addition, the pharmacological characteristics of Pu 'er tea, such as removing fat, promoting digestion, reducing weight and slimming, have swept the hearts of countless beauty-lovers and middle-aged and elderly people.

Thirdly, Pu 'er tea is easy to brew, foam and operate. Properly aged Pu 'er tea is not bitter or astringent. Even if it is soaked for a long time, it can enter the throat. It doesn't need to compare notes like alpine tea, but it has the fun of tea, even without losing the convenience of tea bags.

Fourth, Pu 'er tea is easy to preserve and its tea quality is changeable. In a certain definition, Pu 'er tea is a "living organism", which is mainly characterized by continuous "post-fermentation" (or post-ripening aging) after the tea body is completed. With the extension of time, its flavor transformation becomes more stable and restrained. Tea bodies in different aging periods have different flavors, which is also tea tasting. Tibetan tea people participated in the "production and completion of tea" to a certain extent.

5. Pu 'er tea is a drinkable antique. Few drinks or foods have the dual characteristics of "drinkable and storable" Pu 'er tea, that is, "everyone can drink it, and the older it gets, the more expensive it becomes". The new Pu 'er tea is everyone's daily drink, while the old Pu 'er tea is "equal in price and gold", which is beyond our power. If it is the "collection value" at the left end of the "Pu 'er balance", it is the "durable wealth" that only rises but does not fall. On the other hand, the right end is the "drinking value", which is the "consumption wealth" of drinking less, and "time" is the "weight" between the two. As the weight of time moves to the left, the higher the collection value of this cake tea, and vice versa. The collection of Pu 'er tea in the distance is similar to that of red wine. Both pay attention to the year, place of origin (winery, teahouse), rarity and preservation.

Question 4: How can Pu 'er tea be brewed to taste good? The simplest brewing of Pu 'er tea is very simple: first, there must be a teapot or a bowl. The price of teapots varies from a few dollars to a bowl. One or several small porcelain bowls in the fair cup, strainer and strainer seat, and a water tray. That's all the basic configuration, and everything else is icing on the cake.

Wash the tea set with boiling water, put the tea leaves in the pot or cover the bowl.

Wash tea, that is, pour boiling water for about 10 second, and then pour out the water.

First, pour boiling water 10 second, then pour tea into the fair mug, and then pour it into the small porcelain bowl. You can drink it while it is hot.

More than 2- 10, as you like.

Key questions:

Make tea with boiling water, preferably an electric kettle.

Don't soak the first three teas for too long, or they will be too strong.

Pour it into a fair mug every time and drink it slowly. Don't soak it in the pot for too long, or the stewed tea won't taste good.

Put the filter on the cup and filter out the broken tea.

Question 5: How to make Pu 'er tea? How much is it at a time? Pu 'er tea is generally resistant to foam (especially cooked tea), which should be more than 8 foams and less than 15 foams. It depends on whether one's taste is strong or weak. The so-called bubble resistance means that the color and taste of tea soup have not changed much after repeated brewing. Pu 'er tea does last a long time. In fact, what we see is only the surface. Bubble resistance is because the substances contained in Pu 'er tea are at work. After hundreds of years of growth, the arbor Pu 'er tea tree has accumulated rich nutrition on its leaves and buds, which must be brewed many times before it can be released. This is why we think it is durable. Moreover, the brewing times are closely related to water temperature, tea quality, tea quantity, tea freshness, soaking time per bubble and other factors, but it is still no problem to soak 8 bubbles with cooked Pu 'er about10g.

Question 6: How to make Pu 'er tea cake? There is a special Pu 'er tea knife, but it should not be as serious as you said. You can usually break it off by hand. It would be nice to put it for a few years, and the more you put it, the more fragrant it will be. If you want to drink, you can pry it slowly with a financial awl and loosen it bit by bit from the side. The brewed Pu 'er tea needs to be washed first. The brewing method is not very particular. Brew with boiling water. Green tea brewing method, kung fu tea brewing can be. Just find the right taste slowly.

Question 7: How to brew palace Pu 'er tea? The brewing technology of palace cooked tea is basically the same as that of ordinary cooked tea. It is also the steps of taking tea, waking tea, warming cups, sanitary ware, throwing tea, washing tea, brewing, making soup and drinking cups. The key is to pay attention to some details.

1, wake up tea with tea

If it is bulk court cooked tea, take it out of the tea container with a tea spoon, put it in the tea lotus (a vessel for holding dry tea) and contact with the air for about 10 minute. If it is pressed cake tea or brick tea, pry open the tea leaves and put them in the tea lotus. According to the compaction degree, it is appropriate to wake tea 10~30 minutes. The waking time of the new court cooked tea should be appropriately increased, and it is generally appropriate to wake up for one hour.

The freshly cooked tea can disperse the heap, smoke and miscellaneous smells produced during heap fermentation to a certain extent. If you don't drink it right away and want to drink more palatable tea, you might as well pry it open first, or take it out of the package and store it for about 30 days, so that the tea can fully wake up. Don't stay away from oil smoke and odor when you wake up.

2. Warm Cup Sanitary Ware

This step is the same as brewing other levels of cooked tea at ordinary times. You can pour the tea set with hot water.

3, appropriate tea.

Because the raw materials of palace cooked tea are tender, the contents overflow quickly. When adding tea, you can add 0.5~ 1 g appropriately, depending on your personal taste. For example, the raw material of "Nanming Jiaren Ganpu Tea" is court-grade cooked tea. Bowl lid 130ml medium white porcelain, pour 6.5g (5-7 people) of Gampu tea.

4. Wash quickly with boiling water

Palace ripe tea is tender, and its contents are leached quickly, so it must be washed quickly, and it will enter and exit with low boiling water. Wash the tea once quickly to avoid excessive material loss in the process of washing the cooked tea, which leads to weak taste and low foam resistance.

5, quick soup

As mentioned above, in order to avoid the palace ripe tea, the contents are leached too much and the tea tastes weak, so the soup must be brewed quickly, with 5 bubbles in front and low boiling water injected quickly. After 5 soaks, the taste of tea becomes weak, and it begins to be stuffy for 30 seconds, and then each soak is superimposed for 5 seconds in turn. The specific time depends on personal taste preferences. Liking the strong will increase the boring time, and liking the weak will reduce the boring time.

6. Leave roots for brewing

Palace cooked tea is tender and not resistant to soaking. Improper brewing method, tea soup may mutate. In order to avoid this mutation and increase the bubble resistance of palace cooked tea, the root-leaving soaking method can be used, that is, after soaking for 5 times, the tea soup is not completely poured out, and a part is left to be brewed with water. Generally, "leave two and eight" and "leave two and eight" are used to indicate pouring out. "Leave five for five" means throwing out half of the tea soup and leaving the other half. The specific choice can be decided according to the taste of tea and personal drinks.

In short, the main points of brewing palace cooked tea are: when waking up tea, you should fully wake up tea; When adding tea, add 0.5 ~1g; When washing tea, wash tea quickly with boiling water; When brewing, combined with root-protecting bubble method, low-flushing water injection and rapid soup making.

Question 8: How to make Pu 'er tea cakes? First, cut the tea leaves before making tea. The authentic Pu 'er tea cakes that we usually taste are all pressed layer by layer. You can break it directly by hand in his order. The Tuocha of Pu 'er tea is a little tight, so you need to use a special Pu 'er tea knife to open the tea from the side. Try not to break it to keep the integrity of the tea strips. Otherwise, the order and quantity of leached substances will change, and the original quality will not be displayed. Second, the choice of pot is also the key. When drinking Pu 'er cake tea, you can cut off some tea leaves with a knife and put them into the selected tea set. Generally drinking Pu 'er tea, most people choose teapot. Tea should be invested according to the size of the pot and personal taste. Generally speaking, tea accounts for one-third to one-half of the pot capacity. Third, pay attention to flushing. Boiled water should be used for the cooked cakes that have been brewed and stored for a long time, and the water temperature of the raw cakes that have been brewed and stored for a short time can be lower. After Pu 'er tea is aged, the first tea soup is poured out, and the second bubble begins to drink. The soaking time of Pu 'er tea should not be too long. You can drink it directly with boiling water for 30 seconds to one minute, or you can pour it into a separate large cup for storage, and then pour it into a small cup for slow sip when you want to drink. Fourth, the soaking method is the center of drinking tea: pour 10 g Pu 'er tea into a teapot or bowl and pour it into 500 ml of boiling water. Wash the tea leaves first, and wash away the impurities and foreign bodies on the surface of Pu 'er tea, so that the real taste of Pu 'er tea can be fully released. Then soak in boiling water for 5 minutes. Pour the tea soup into the fair cup, then pour the tea soup into the teacup, smell its fragrance, observe its color, and then drink it. The soup has bright red color, unique aroma, brownish red leaves, mellow and sweet taste, and it is refreshing after drinking. The drinking method of Pu 'er tea can also be baked in a special crock on the fire room, and then tasted with salt. Roasted camellia oil fried with lard or chicken oil; Some were beaten into butter tea. How to make Pu 'er tea cake? If you use the method of soaking Kung Fu tea, it depends on the number of people present. Choose a relatively large pot, generally put one-third of the tea leaves in the pot body, soak the tea leaves in boiling water and rinse them. After washing, pour out the tea soup and rinse it twice. After washing, pour the tea soup into the fair cup, then pour it into the cups one by one, and then wash the cups. The third bubble can be drunk, the first three bubbles make soup quickly, and the brewing time is relatively short. Never make the soup black, it is better to be clear and bright. At the entrance of a cup of mellow Pu 'er tea soup, stop for a moment and feel the alcohol content of tea carefully; Roll your tongue, let the tea soup swim through every part of your mouth, soak all the taste buds, and experience the lubrication and sweetness of Pu 'er tea. As soon as you enter the throat, you can feel the smooth and soft rhyme of Pu 'er tea. A leaf of Qian Shan.

Question 9: How to make "tea fossils" from tea fossils Pu 'er cooked tea is a kind of high-quality ancient Pu 'er cooked tea, which is the result of the integration of traditional and modern techniques. Because its raw material is the spring tea bud leaves of an ancient tea tree in Menghai, Xishuangbanna, the finished product looks like a small stone that has experienced thousands of years of wind, frost, rain and snow, hence the name "tea fossil".

"Tea fossil" is different from the so-called "old tea head". According to its shape and size, it can be divided into "tea beads", "broken silver", "gold does not change" and "Jinsha".

Tea fossil is an innovation of Pu 'er cooked tea technology, with rich tea quality and high foam resistance, which is suitable for long-term preservation. The longer the storage time, the higher the quality and the more precious it is. The fossil tea can be soaked for 30 times, and the bottom of the leaf is also very tight, so it will not swell obviously. However, when the imitation foam is above 10, the leaf bottom will expand obviously, and the lower the imitation degree, the more intense the expansion will be. Even if the tea fossils are soaked to 15 when brewing, the taste of tea soup is still sweet and the tea fragrance is constant.

General bubble method (simplest)

That's the way we usually drink Pu 'er, but the water temperature should be high, at least not lower than 90 degrees, and the water temperature of 100 degrees is better. This method is simple and practical. At first, the tea soup was light, then it became stronger and stronger, and it was still fragrant after repeated brewing.

Clear water cooking (the most pleasant)

Alcohol lamp, glass pot, watching the rolling water, listening to the plop sound, enjoying the light and heavy tea soup, very comfortable. Of course, other utensils can also be used, as long as there is no odor. Just cook the soup until it is thick in color and fragrant. It is not good to spend too long.

Coffee machine steaming (the most deadly)

The general coffee machine itself can make both tea and coffee. It is steamed by steaming coffee, poured on tea leaves with steam water, and finally turned into tea soup. Because it is separated from water, the soup is pure, crystal clear, as clear as ruby, and more moving. Every steaming can enjoy a stronger aroma of tea residue than the brewing method. If the steaming frequency is less, it can be left until the next day, and the fragrance is as always.

Question 10: How to brew Pu 'er tea 1. It is best to use teapot for Pu 'er tea, because Pu 'er tea is rough and old.